Ingredients25 m servings 175
- Preheat oven to 350 degrees F (175 degrees C).
- Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
- Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
- Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.
Per Serving: 175 calories; 13.3 10.5 3.8 37 117 Full nutrition
ReviewsRead all reviews 4
I used this as a "sauce" to drizzle over the fillings of our Lettuce Leaf Tacos. After the sauce thickened, I wisked in about a cup of cotija cheese. Excellent sauce.
Multi use sauce! Creamy and Spicy... love the smokey flavor! Tis Hot!!!
Fantastic cream sauce. I left the seeds for more heat. Used over grilled perch. Insane. Will use many more times. Thanks.